Take advantage of luscious, ripe seasonal strawberries with this delicious recipe, created by chef Robert Molines, Owner and Head Chef of the acclaimed MOLINES BISTRO.
Serves 2
INGREDIENTS
1 punnet of fresh new season strawberries
1 blood orange
1/3 cup of caster sugar
1/2 cup of Rosé wine
1/2 of a lemon, juiced
4 biscotti biscuits
METHOD
Trim the strawberries and place in a bowl.
Segment the blood orange and add to the strawberries.
Squeeze the juice out of the left over orange to the mix, squeeze the lemon juice into it as well, add the sugar and mix it all gently and refrigerate for a good hour, you may add some mint leaves for more fragrance.
TO SERVE:
Serve the strawberries and orange into a glass or coupe where you can see the vibrant colours and pour the liquid in even proportions, and serve with the biscotti on the side.
NOTES:
Rosé is a summery wine, which make sense to serve with a summery fruit where the wine extracts the lovely flavours of the strawberries and orange.
If blood orange is not available then a normal orange will do.
To learn more about Rosé wine, don’t miss our Rosé wine cheat sheet.
Location of MOLINES BISTRO
Tallavera Grove, 749 Mount View Road, Mount View, NSW
Phone: (02) 4990 9553
Email: dine@bistromolines.com.au
